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30 Recipes Collection

Hamburger        

Number10

Stroganoff

What you Need

Cutting Board and Carving Knife
Skillet (Frying Pan)
Spatual
Slotted Spoon
Kettle
Colander

1 pound hamburger (ground beef)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

8 oz mushrooms, sliced

1 cup fresh parsley, finely chopped

1 tablespoon Worcestershire sauce

½ cup red cooking wine (or wine chosen for meal)

8 oz cream cheese (or any mixture of cream cheese, sour cream, plain yogurt and/or heavy cream)

1 bag extra wide egg noodles (or any box of pasta of your choice)

What to do

What to Do

Place hamburger, garlic and onion in a medium pan on medium heat; season generously with salt and pepper.
Break up burger and stir occasionally as hamburger browns (if hamburger has high fat content, drain excess fat before proceeding).
Add sliced mushrooms, ¾ of chopped parsley, Worcestershire sauce and wine
Stir frequently on medium heat to bubbling; cover and simmer on low heat 30-60 minutes (this is a patient simmer; you choose how long).
Clean as you go
Meanwhile, heat 3 quarts of water to boiling, add pasta and boil according to package instructions, drain.
Keep heat on low and add cream cheese; cover and simmer until cheese is melted (5-10 minutes).
Add remaining fresh parsley; stir to incorporate cream cheese and parsley; remove from heat.
Plate cooked pasta; top with hamburger stroganoff; serve with chosen vegetable.
Eat your veggies
1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 6 ; Amount per serving: Calories 150; Total fat 8.8g 13.5%; Saturated fat 3.3g 16.5%; Cholesterol 261mg 87.0%; Sodium 553mg 23.0%; Carbohydrates 3.41g 1.1%; Fiber 0.1g 0.7%; Sugars 1.23g 2.5%; Protein 13.7g 27.4%; Based on DV of 2000 calories per day
Ready to level-up? This dish is typically made with thinly sliced steak. Par (partially) freeze steak to make slicing thin strips easier. Cut slices to bite-sized lengths. Sear on high heat and proceed.
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Saran
ReynoldsWrap